Refrigerator Fudge

This is a super-old recipe when Baker's Chocolate was just about the only option one had when baking. And when one could actually find a 13-ounce Hershey's chocolate bar.

Chocolate has come a long way.

I often made this fudge for my middle school students. And I made it for Christmas Open House when I owned an art studio. It adapts easily to additions, such as black walnuts. Because I don’t like it too sweet, I add an extra 2 ounces of unsweetened chocolate and then 2 ounces less milk chocolate. The original recipe calls for 13 ounces each of semi-sweet chocolate and Hershey's chocolate bar. 

Have everything measured, chopped, and ready to go. Line you pan with parchment paper or use foil and then lightly butter it.

In a large pot, mix the following ingredients:

• 1 cup whole milk
• 4 cups sugar
• 1 teaspoon vanilla
• 1 cup real butter

Stirring, bring to a boil and boil for two minutes, stirring constantly.

Remove from heat and add:

• 25 large marshmallows

Stir until melted.

Add:

• 2 oz. Baker’s Unsweetened Chocolate

Stir until melted and smooth.

Add:

• 13 oz. Baker’s Semi-Sweet Chocolate

Stir until melted and smooth.

Add:

• 11 oz. Hershey’s Milk Chocolate

Stir until melted and smooth. Add nuts if desired.

Pour into a lined 12 x 16 metal sheet pan. Chill until set. Carefully remove from pan and remove paper/tin foil. Cut using a heavy knife or bench scraper.